1/4 cup water
1 cup sugar
2/3 cup heavy cream
3 tablespoons unsalted butter, cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt
Heat water and sugar in a large sauce pan over medium heat, stirring constantly until sugar has dissolved.
Once sugar has dissolved, stop stirring and turn the heat up to high and bring to a boil. Continue to boil until the mixture turns an amber color, between 4-12 minutes.
Remove from heat and carefully whisk in heavy cream. Make sure to add the cream slowly, as the mixture will bubble up. Mix until well combined.
Stir in the butter and salt until the butter has completely melted, and then add in vanilla salt.
Pour caramel sauce into a dish and allow to cool completely.
Store in the refrigerator for up to two weeks, and reheat if necessary.